Instructions: Bake washed potatoes at 400 degrees for 15 minutes. Pierce the skin a couple times with a fork. Reduce temperature to 350 degrees and continue baking for another 45 minutes until done. (can be microwaved).

While the potatoes are baking, steam or boil the broccoli until tender.

Place the broccoli along with 1/3 cup of milk in a blender and puree.

When the potatoes are done, remove them from the oven and slice them in half.

Scoop out the pulp into a mixing bowl, leaving a fairly thin intact jacket.

Arrange the potato jackets on a baking sheet.

Add the broccoli and all remaining ingredients to the bowl and mix by hand or with a mixer. Adjust the texture to your liking by adding milk as needed, but not to the point of becoming thin and runny.

Spoon a generous amount of the filling into the jackets. Bake at 350 degrees for 15 to 20 minutes. Serve immediately.

NOTES : (author) My son tells everyone that "green potatoes" is the best thing his mom makes.

I first made this dish on St. Pattys Day, so I told him that the green was food coloring for the occasion and he bought it!! The reason to keep the source of the green a secret from the kids is that the potatoes are tinted with pureed broccoli. Add a little taco sauce, sprinkle a little cheddar cheese, and the broccoli flavor all but disappears, leaving this wonderful "dyed-green" appearance that even the most skeptical kids will love.

Most of us will agree that a little white lie is acceptable when it comes to slipping some nutrients in on the kids!! The dish can be frozen and reheated for repeated acts of nutrition sabotage....

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